Uruguayan-style Sbroscia

Ingredients

In the Uruguayan adaptation of Sbroscia, the original Italian dish has been transformed to incorporate the flavors and ingredients commonly found in Uruguayan cuisine. The Italian version typically includes ingredients like tomatoes, garlic, and olive oil, but the Uruguayan-style Sbroscia adds a touch of traditional Uruguayan spices such as oregano, paprika, and cumin. Additionally, the original Italian recipe may use different types of fish, while the Uruguayan version often features white fish like hake or sea bass. We alse have the original recipe for Sbroscia, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 pound (450g) white fish fillets, such as hake or sea bass, cut into chunks 1 pound (450g) white fish fillets, such as hake or sea bass, cut into chunks
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley and cilantro, chopped, for garnish Fresh parsley and cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the diced tomatoes, dried oregano, paprika, and ground cumin to the pot. Stir well to combine the spices with the vegetables.
3. 3.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
4. 4.
   Gently add the fish chunks, diced potatoes, and carrots to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 20 minutes, or until the fish is cooked through and the vegetables are tender.
6. 6.
   Once cooked, remove the pot from the heat and garnish with fresh parsley and cilantro.
7. 7.
   Serve the Uruguayan-style Sbroscia hot with crusty bread on the side.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If hake or sea bass is not available, you can substitute with other white fish varieties such as cod or tilapia.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stew.
• Serve the Sbroscia with a squeeze of fresh lemon juice for an extra burst of acidity.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier texture.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Leftover Sbroscia can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Uruguayan-style Sbroscia in deep bowls, allowing the aromatic steam to waft up. Accompany the stew with warm crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the Sbroscia with a sprinkle of fresh parsley and cilantro on top. The vibrant green herbs will add a pop of color to the stew, making it visually appealing.